Cranberries are perfect for Autumn. You can use fresh cranberries or ones that are frozen; just thaw the frozen ones.

This is another recipe I had posted at Food.com a very long time ago but one my family has always enjoyed. I do tend to make these more often with Splenda now, but this is the recipe as I originally posted it. You can use Splenda if you prefer.

I have to admit I get “cranberry fever” once I can get fresh berries in the autumn. I manage to make them every way shape and form I can think of. I hope you enjoy these as much as my family does!

Ingredients:

1/2 cup sugar

1/2 cup brown sugar, firmly packed

1/4 cup butter, softened

2 tablespoons milk

1 tablespoon lemon juice

1/2 teaspoon vanilla

1 egg

1 1/2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup cranberries, coarsely chopped

1/2 cup chopped nuts

Method:

Note: make sure you pick any stems off the cranberries before chopping those.

In a mixing bowl, cream together sugar, brown sugar, and butter until fluffy.

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